Dairy-Free and Nut-Free Spiced Lentil Soup (Israeli Inspired)

Instructions

1. 1Place a large heavy-bottomed pot or Dutch oven on the stove over medium heat. Add the 2 tablespoons of olive oil and let it warm up until it shimmers, about 1 minute.
2. 2Add the 1 large onion, 2 medium carrots, and 2 stalks of celery to the pot. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes. The onion should look translucent.
3. 3Add the 3 cloves of garlic, 1 teaspoon of cumin, 0.5 teaspoon of turmeric, 0.5 teaspoon of coriander, and 0.25 teaspoon of smoked paprika to the pot. Stir constantly for 1 minute until the spices are fragrant. Be careful not to burn the garlic or spices.
4. 4Pour in the 1.5 cups of red lentils and the 6 cups of vegetable broth. Stir everything together and bring the mixture to a rolling boil over medium-high heat.
5. 5Once boiling, reduce the heat to low, cover the pot with a lid, and let the soup simmer gently for 30 to 40 minutes. Check occasionally to ensure it's not sticking. The lentils are tender when they are soft and have broken down slightly.
6. 6Stir in the 1 tablespoon of lemon juice. Taste the soup and add the 0.75 teaspoon of salt and 0.5 teaspoon of black pepper as needed until it tastes just right to you.
7. 7Serve the Dairy-Free and Nut-Free Spiced Lentil Soup warm.

Related Guides